Preparation

2. In a small saucepan on medium-low, melt 3 tbsp oil. Whisk in 2 tbsp almond butter and remove from heat. Whisk in cacao powder until smooth, then mix in 2 tbsp maple syrup, vanilla and fine sea salt. Spoon into muffin tins and freeze for 10 minutes.

3. In another small saucepan on medium-low, melt remaining 2 tbsp oil. Whisk in remaining 6 tbsp almond butter, remaining 1 tbsp maple syrup and cinnamon until smooth. Spoon on top of chocolate layer, then sprinkle with cacao nibs and flaked salt. Freeze for 1 hour or until solid. Store in an airtight container in the refrigerator for up to 2 months.